Start this recipe by heating the oil in a pan and quickly flash fry the diced beef fillet for 2 minutes. Remove from the pan. Add in the butter, onion and garlic and sauté together for 4 minutes until soft. Add the Arborio rice and coats in the juices. Cook for a minute then splash in the red wine and evaporate. Chop the soaked porcini mushrooms and add with the juices to the pan and season with salt and pepper. Next, gradually add in the hot stock and continue to cook for 20-25 minutes or until the rice is almost cooked through. Return the diced beef to the pan, along with the asparagus, cream if using and cook for just a further 2-3 minutes. Remove off the heat, stir in the chopped parsley and Parmesan cheese and serve immediately onto 2 large plates drizzled with a little extra virgin olive oil.

Serves 2-3

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